White Bean Salad Recipe

2 1/2 cups cooked white beans (drained and rinsed if using canned)*
3 large stalks celery, sliced
1 small onion, diced
1 small green or red pepper, diced
1/2 cup black olives, drained
2 cups cherry tomatoes, halved
3 tablespoons olive oil
5 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1 clove garlic, minced
1 pinch paprika

*Did you know... rinsing canned vegetables can remove as much as 40% of the sodium used during the canning process?

Combine beans, celery, onion, bell pepper, olives and tomatoes in a large bowl and mix well. Mix remaining ingredients together and pour over bean mixture. Toss well, cover and refrigerate at least 4 hours to allow flavors to mix. Salt and pepper to taste.

Makes 12 Servings
Serving Size: 6 ounces

nutrients per serving
total fat:4 g (30% of calories)
saturated fat1 g
cholesterol:0 mg
sodium63 mg
carbohydrate:18 g (56% of calories)
protein:4 g (14% of calories)
fiber:3 g


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